Mulberry Wine from Whole Fruit – One Gallon Recipe – TLDR Cut

Let’s make a tasty all fruit mulberry wine in a one gallon batch. Super easy, requires few materials and not a lot of equipment. You can substitute out most berries for mulberries in this recipe.

This is the “TLDR Cut” of this video, for a full explanation and instruction, please go to:

Ingredients:
6.37 lbs (2.89 kg) Mulberries
1/2 teaspoon Wine Tannin (or steeped Black Tea): https://amzn.to/3UohYeA
1/2 packet Red Star Premier Classique Yeast: https://amzn.to/4c2geRG
2 grams Fermaid O (optional): https://amzn.to/3OTxXQJ
1.76 lbs (0.80 kg) Sugar
Water as needed

Additions:
European Chestnut Wood Stave: https://barrelcharwood.com/

Aged One Year Tasting of this Wine: https://youtu.be/EYUlGlSuQEg

Tannin vs Tea: https://youtu.be/gyWjNKBoBrs?si=s5AGLxQU2x-2N_Va
How to Read a Hydrometer: https://youtu.be/pN368g-reE8?si=o26CZlQ4c_nFm9va
Racking: https://youtu.be/-X00d3C14z0
Wood Aging: https://youtu.be/CV1CwIVPlgc?si=-wAgUe0MWWWQUQv1
Calculating ABV: https://youtu.be/NpBZctKaPis
Bottling: https://youtu.be/RN985pf9Ews
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Squared Compact Fermenter with 2-Piece Airlock – 5 Liter: https://amzn.to/3VrOMar
Scale: https://amzn.to/3OR7bZk
Star San: https://amzn.to/3udAsUL
Brew Bag: https://amzn.to/3XQlpxG
Fermentation Weight: https://amzn.to/3AYCbAQ
Silicone Spoon: https://amzn.to/3VprJL8
Our Favorite Pitcher: https://amzn.to/3Rp9y8h
Airlock: https://amzn.to/3iqN2NG
Graduated Cylinder: https://amzn.to/4e6DMa1
Hydrometer: https://amzn.to/3x8zsWY
Baster: https://amzn.to/3uyZTAp
Belgian Tasting Glass: https://amzn.to/3EPXBS5
Auto Siphon: https://amzn.to/3gRtgKW
1 Gallon Wide Mouth Fermenter: https://amzn.to/4bLUDNw
Glencairn Glasses: https://amzn.to/3ivysoh
Skull Swizzle Sticks: https://amzn.to/3GZ2s67

Fun T-shirts: https://city-steading.com/product-category/t-shirts/

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today we’re going to make Mulberry wine using our mulberries from our mulberry trees and as you can see these were frozen and as you can also see these bags really don’t hold anything in because wow did the liquid just get everywhere the freezing process does break up the cell walls really nicely and we have we don’t actually know how much we have we will weigh it once we get it into the fermentor let’s do that one other thing that I’d like to do is I have these fermentation weights it’s just a piece of glass I’m sure Derica can put a link to these um I’m going to put it in the bottom of the bag that way hopefully it’ll keep it under the level of the liquid as we go some other considerations that you might want to consider um normally you would want to use Camden tablets if you’re using like a fresh fruit or you didn’t know the source these came from our backyard and they were frozen in suspended animation for over a year they are from 2020 well about a year actually I would say at this point they are pretty well safe every Berry counts bag number two this one shouldn’t be leaking yeah it’s just been sitting in Juice wow all right it obviously hasn’t been leaking cuz it’s filled with juice get in your home you too good for your home and now the juice which is probably a little bit of water from being frozen as well as you know actual juice I’m going to twist this bag twist the top because the bag doesn’t twist anymore I’m going to tie it in a knot so somebody’s going to tell me I’m doing it wrong it’s okay I’m going to flip the whole thing over so that The Knot’s on the bottom now I’m going to go wash my hand you can take the both to so we want to get a weight on this now and then we can subtract the 4 lb 15 o to know about how much we put in in berries 6.37 lb but that’s good to know because the next thing I want to do is actually figure out how much sugars we have added so I know how much extra sugar I need to add to get it to a reasonable gravity to make a reasonable wi there’s 36.3 g of sugar I just Googled that used Google Fu that is how I found that out 36.3 g of sugar in a pound of mulberries so if we have a grand total of 6.37 lb of mulberries it means 36.3 * 6.37 gives us 231 gr of sugar right which is like about a half pound giving me 023 for my specific gravity 1.023 pretty low that’s that’s not where I want to be I want to add a about 75 points or 075 to that so like 1 and 2/3 lbs of sugar this is the hard part I actually used 1.75 lb of sugar you know why I couldn’t justify keeping like a tablespoon of sugar to calculate our approximate OG on this we need to know two things 1.76 lb of sugar time 046 right cuz that’s what sugar does Plus 023 that means our actual original gravity is somewhere around 1.13 that will give us somewhere in the 13 to 14% range for alcohol Next Step water just going to add some I’m not going to add it all yet probably going to end up with more than a gallon in this but it’s okay because when we remove everything we’ll have less than a gallon okay going to do the stur stur thing if you want to you can totally add a cup of tea and that is something that we’ve done in many many instances but since we did a test of wine tannin versus tea and we found them to be quite similar I’m going to go with the wine tin it says4 teaspoon to a/ teaspoon per gallon so I’m going to go with half teaspoon this is going to be like a a dry red wine maybe unless we decide to sweeten it later I don’t know we haven’t we haven’t made up our minds yet you know we’re making mberry wine here and it’s it’s a work in progress and I’m going to mix that up okay another ingredient that we’re going to add is f o and a little tiny bit of water this is about two grams of f yeah I am going to add some more water up to there now I know this is a 1.4 gallon fermentor so to not dilute it too much I don’t want to go too far too far it’s fine I have one more thing to add to this still that would be our yeast and so what we’re looking for is something that’s going to work really well with a fruit wine and particularly a dark fruit wine because we really appreciate that color this is Premier classique by Red Star this preserves the colors of fruit wines but it’s also really good for making like a nice earthy red something you might have noticed that we didn’t do we’re not going to be taking an original gravity reading cuz I’m estimating the original gravity in this case 1.14 estimated Gravity the important number is the second one when it’s done cuz that’ll tell you if it’s done what are we going to do now we’re going to let sit probably for at least two weeks all right it’s been about 2 weeks airlock activity has definitely slowed down let’s give it its first check how low can you go well it’s a case of is it 990 or it’s 992 every time this happens you can say it’s done right well maybe what if it went to 990 two points might not seem like much but it is still fermentation so you know just better safe than sorry we’re going to put this back for another week maybe it won’t even be quite a week okay it’s been eight days since we took our last reading why eight well cuz we didn’t get to it in seven that’s why checking inside smells like wine Let’s uh pull the bag out of here now people ask all the time how long should you leave the fruit in that’s largely a to you you can leave it in longer if you really want to just be aware that there is a certain point at which it’s really not doing much for you anymore um where you’re not really going to get any more out of it um right now I want to get it out of here just because I don’t want to have potential issues with uh mold probably should have done the reading before I took that out of there but it’s easier once that comes out 992 perfect cool so since that is our second reading of the same number we can safely say that fermentation is done we do want to get like a little taste first to see what it’s like second to see if it’s lacking anything important that we can add at this stage of the game now this is Young it was started uh literally 19 days ago so this is not even 3 weeks old definitely has a little bit of that new wine Funk The Taste is not bad though there’s a there’s a funk on there there’s a funk doesn’t it’s not in the taste though least not as strongly in The Taste it’s not bad no we’re almost 3 weeks old and totally do we want to throw uh a French Oak in here I think some wood might might work we really like the French Oak but you know what today I think let’s go with the European chest all right so what I have here is a Pyrex filled with boiling water and what you want to do is get it in there and soak it for about 5 minutes or so we’ll uh clean up while that happens 5 minutes has passed take out the wood put wood into fermenter and we just put the lid on like she did put a new air lock on it and put on our notes what do we do with it now we let it sit a week maybe two to start because you never know how quickly that wood is going to infuse into your bruise okay it’s been 3 weeks why has it been 3 weeks well we were sick and you know life gets in the way so what we’re going to do today is we’re going to Rack this and then give it a taste see what we think you know after racking due to using our picture with the raised letters get yours in the description below sorry it just sounds cheesy when you say that but I have to do it every once in a while we know we have about three leaders here we’re going to do a tasting before we do that tasting Brian and I had a little pow out and we were trying to re reset our mind thought about what we want from this tasting and what we want from this tasting is to reach a level of perfection that has yet to come except for a couple times Well we want to make it as perfect as possible right so this is a mulberry wine so those words give me a preconception of what I this experience to be on the color it’s like P Noir it’s beautiful it is gorgeous it makes my very deep red it’s almost a purple actually heavy it almost smells like a p Noir it really does it has that deep richness to it the oaking really made a difference I think it really elevated this significantly if I was in the mood for a dry wine with really nice mouth feel this is what I would go to it has more sweetness than you think it is playing really nice in my mouth as my dad to quote my dad it is making my mouth happy this is one of those Brews though I don’t know which way to go this is so hard cuz if you sweeten this you might lose some yeah well you know what we can do we can sweeten one glass and find out if we like it it’s probably half a teaspoon or less of sugar I’m just going to dump that right in there feel like I’m ruining it now and what’s your estimated volume of your beverage cuz we have to couple ounces I mean we’re going to we’re going to I’m not going to do that we’re going to estimate we’re just going to keep this this is a theoretical Pro proof of concept okay smells the same I’m still undecided well you know sweet equals yummy so there’s that but I’m not getting so much of the really rich it seems to have taken down the complexity fine wine aspect yeah I might have over sweetened it it’s like Yay I’m sweet now that’s why I wanted to have the comparison all right have the comparison we’re just going to drink this picture and not have anything to bottle it doesn’t work going back and forth now because this tastes tastes flat now compared to the sweet one where I know it’s not flat it’s just because your tongue is like oh happy Sweet and it’s like yeah okay let me ask you this is this is now our new point of contention or comparison will you drink this the way it is or is it going to sit on the shelf for three years and never get touched I would pair this with all the foods all it takes is for one of us to say they’ll drink it I pretty much almost always comb the shelves of Mystery for wine like products to pair with Foods because I really enjoy pairing foods with wine see here’s my take on this I could drink it sweet or dry I would probably prefer the sweet one but probably not as sweet as I made it here’s the thing when I sweetened it it actually started to taste more like my sweet red wine yeah it was it was T more generic much more like a like a table wine kind of thing where this seems like elevated an aged thoughtfully created product I poured another sample cuz we got to give this a score cuz of course we’re just going to bottle this and it’s going to go on the Shelf one of them will go away for a year one of them go away for two years I have a feeling in a year this is going to be really something special this is like 20 notes and then when you when I sweetened it it took it down to like three notes it literally just smoothed it all out yeah there’s going to be nothing left I need more for science my thinking is I would drink this like I would have a small glass of this with like a spaghetti or a red sauce pasta dish lasagna something like that um I might even have this with pizza believe it or not I think this works with pizza might even work with chili barbecue barbecue well barbecue not as much because barbecue is generally sweet and this being so dry I think it would it would it the contrast would be far too much for me I mean some people might really like it I Korean barbecue okay I just can’t I couldn’t do this with something sweet it would have to be something Savory I think do you have a number or you need do you need to take this another sip I I need just that last little bit of a sip okay our scoring system goes from 1 through 10 one being crap probably going to dump it out 10 means it’s like the best you have 11 means it’s better than the best you have and probably the best thing you’re going to make all year 1 2 3 N I am really looking to enjoy this with food I’m looking forward to this in one year thanks for watching have a great day bye-bye